Lista de obras - Jenny Ruales - Dominio Público Uruguay

Bone-Bound Glucoamylase as a Biocatalyst in Bench-Scale Production of Glucose Syrups from Liquefied Cassava Starch

Bone-bound enzymes for food industry application

article by C. Carpio et al published March 2000 in Food Chemistry

Characterization of typo-, regio-, and stereo-selectivities of babaco latex lipase in aqueous and organic media

artículo científico publicado en 2007

Chemical Composition, Starch Bioavailability and Indigestible fraction of Common Beans (Phaseolus Vulgaris L.)

article

Chemical composition and phenolic compound profile of mortiño (Vaccinium floribundum Kunth).

artículo científico publicado en 2009

Comparison between different ion exchange resins for the deacidification of passion fruit juice

Comparison of different methods for deacidification of clarified passion fruit juice

Comparison of the Lipase Activity in Hydrolysis and Acyl Transfer Reactions of Two Latex Plant Extracts from Babaco (Vasconcellea×HeilborniiCv.) andPlumeria rubra: Effect of the Aqueous Microenvironment

article

Content of fat, vitamins and minerals in quinoa (Chenopodium quinoa, Willd) seeds

Deacidification of clarified passion fruit juice using different configurations of electrodialysis

Deacidification of clarified tropical fruit juices by electrodialysis. Part I. Influence of operating conditions on the process performances

Deacidification of clarified tropical fruit juices by electrodialysis. Part II. Characteristics of the deacidified juices

Deacidification of passion fruit juice by electrodialysis with bipolar membrane after different pretreatments

Deacidification of the clarified passion fruit juice (P. edulis f. flavicarpa)

Determination of Amylose Content in Different Starches Using Modulated Differential Scanning Calorimetry

Erratum to “Three underutilised sources of starch from the Andean region in Ecuador Part I. Physico-chemical characterisation” [Carbohydrate Polymers 49 (2002) 63–70]

scholarly article by S. Santacruz et al published January 2003 in Carbohydrate Polymers

Evaluation of the nutritional quality of flakes made of banana pulp and full-fat soya flour

Fibre concentrate from mango fruit: Characterization, associated antioxidant capacity and application as a bakery product ingredient

Identifying Carotenoids and Phenolic Compounds In Naranjilla (Solanum quitoenseLam. Var. Puyo Hybrid), an Andean Fruit

artículo científico publicado en 2008

Improved Glucoamylase Immobilization onto Calcined Chicken Bone Particles

Modeling of clarified tropical fruit juice deacidification by electrodialysis

Modeling the Dehydration of Apple Slices by Deep Fat Frying

article by J. Bravo et al published 4 June 2009 in Drying Technology

Nutritional quality of blended foods of rice, soy and lupins, processed by extrusion

Nutritional quality of the protein in quinoa (Chenopodium quinoa, Willd) seeds

artículo científico publicado en 1992

Phenolic compounds in Rosaceae fruits from Ecuador

artículo científico publicado en 2009

Phenolic compounds, carotenoids and antioxidant activity of three tropical fruits

Physical and chemical characteristics of golden-yellow and purple-red varieties of tamarillo fruit (Solanum betaceum Cav.).

artículo científico publicado en 2009

Popping of amaranth grain (Amaranthus caudatus) and its effect on the functional, nutritional and sensory properties

Preparation of Indigestible Pyrodextrins from Different Starch Sources

artículo científico publicado en 2003

Processing of quinoa (Chenopodium quinoa, Willd): effects onin vitroiron availability and phytate hydrolysis

artículo científico publicado en 1999

Properties of starch and dietary fibre in raw and processed quinoa (Chenopodium quinoa, Willd) seeds

artículo científico publicado en 1994

Saponins, phytic acid, tannins and protease inhibitors in quinoa (Chenopodium quinoa, Willd) seeds

The nutritional quality of an infant food from quinoa and its effect on the plasma level of insulin-like growth factor-1 (IGF-1) in undernourished children

artículo científico publicado en 2002

Three under-utilised sources of starch from the Andean region in Ecuador. Part II. Rheological characterisation

scholarly article by S Santacruz et al published January 2003 in Carbohydrate Polymers

Total phenolic compounds and antioxidant capacities of major fruits from Ecuador

scholarly article by Catalina Vasco et al published 15 December 2008 in Food Chemistry

Lista de obras de Jenny Ruales

Bone-Bound Glucoamylase as a Biocatalyst in Bench-Scale Production of Glucose Syrups from Liquefied Cassava Starch

Bone-bound enzymes for food industry application

Characterization of typo-, regio-, and stereo-selectivities of babaco latex lipase in aqueous and organic media

Chemical Composition, Starch Bioavailability and Indigestible fraction of Common Beans (Phaseolus Vulgaris L.)

Chemical composition and phenolic compound profile of mortiño (Vaccinium floribundum Kunth).

Comparison between different ion exchange resins for the deacidification of passion fruit juice

Comparison of different methods for deacidification of clarified passion fruit juice

Comparison of the Lipase Activity in Hydrolysis and Acyl Transfer Reactions of Two Latex Plant Extracts from Babaco (Vasconcellea×HeilborniiCv.) andPlumeria rubra: Effect of the Aqueous Microenvironment

Content of fat, vitamins and minerals in quinoa (Chenopodium quinoa, Willd) seeds

Deacidification of clarified passion fruit juice using different configurations of electrodialysis

Deacidification of clarified tropical fruit juices by electrodialysis. Part I. Influence of operating conditions on the process performances

Deacidification of clarified tropical fruit juices by electrodialysis. Part II. Characteristics of the deacidified juices

Deacidification of passion fruit juice by electrodialysis with bipolar membrane after different pretreatments

Deacidification of the clarified passion fruit juice (P. edulis f. flavicarpa)

Determination of Amylose Content in Different Starches Using Modulated Differential Scanning Calorimetry

Erratum to “Three underutilised sources of starch from the Andean region in Ecuador Part I. Physico-chemical characterisation” [Carbohydrate Polymers 49 (2002) 63–70]

Evaluation of the nutritional quality of flakes made of banana pulp and full-fat soya flour

Fibre concentrate from mango fruit: Characterization, associated antioxidant capacity and application as a bakery product ingredient

Identifying Carotenoids and Phenolic Compounds In Naranjilla (Solanum quitoenseLam. Var. Puyo Hybrid), an Andean Fruit

Improved Glucoamylase Immobilization onto Calcined Chicken Bone Particles

Modeling of clarified tropical fruit juice deacidification by electrodialysis

Modeling the Dehydration of Apple Slices by Deep Fat Frying

Nutritional quality of blended foods of rice, soy and lupins, processed by extrusion

Nutritional quality of the protein in quinoa (Chenopodium quinoa, Willd) seeds

Phenolic compounds in Rosaceae fruits from Ecuador

Phenolic compounds, carotenoids and antioxidant activity of three tropical fruits

Physical and chemical characteristics of golden-yellow and purple-red varieties of tamarillo fruit (Solanum betaceum Cav.).

Popping of amaranth grain (Amaranthus caudatus) and its effect on the functional, nutritional and sensory properties

Preparation of Indigestible Pyrodextrins from Different Starch Sources

Processing of quinoa (Chenopodium quinoa, Willd): effects onin vitroiron availability and phytate hydrolysis

Properties of starch and dietary fibre in raw and processed quinoa (Chenopodium quinoa, Willd) seeds

Saponins, phytic acid, tannins and protease inhibitors in quinoa (Chenopodium quinoa, Willd) seeds

The nutritional quality of an infant food from quinoa and its effect on the plasma level of insulin-like growth factor-1 (IGF-1) in undernourished children

Three under-utilised sources of starch from the Andean region in Ecuador. Part II. Rheological characterisation

Total phenolic compounds and antioxidant capacities of major fruits from Ecuador